Summary

Ingredients

• 1 onion (s)
• 2 cloves garlic)
• 2 stalks celery, large
• 200 g arlic sausae, chorizo or other, well smoked
• cumin
• Paprika powder, hot (possibly smoked)
• 1 can beans, white
• 500 ml broth, clear
• 2 tomato (s)
• olive oil
• coriander
• cardamom
• salt and pepper
• possibly parsley, mint or coriander greens

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Instructions

1. Cut the chorizo, onion, garlic and celery into small cubes, fry in a little olive oil for a few minutes. Add any spices and fry briefly. The onions should be translucent, but not brown!
2. After about 10 minutes stir in the paprika powder. Immediately afterwards add the beans, pour on the soup. Add diced tomatoes (if you like: pitted and peeled), let the soup simmer for about 40 minutes. If necessary, add seasoning (salt, pepper).
3. You can now serve the soup as a broth with vegetables in it, or you can puree part or all of the soup. As you wish!
4. Whether the can of beans is large or small can be varied, depending on whether you want a bean soup with a few other vegetables or a vegetable soup with beans. After that, of course, the amount of liquid (broth) can vary slightly. It is better to pour in less broth first and add more if necessary.
5. The sausage can of course also be left out, but you should get the smoked aroma, which goes wonderfully with the spices, with other ingredients: either with smoked paprika powder (an insider tip for vegetarian cuisine!) Or by cooking a rind, which is then removed.
6. The finished soup can also be refined and varied with fresh chopped herbs (parsley, mint or coriander).
7. In addition e.g., Turkish flatbread.